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There is something truly comforting about a warm, cheesy, and hearty soup on a chilly day, and the Crock Pot Cheeseburger Soup Recipe delivers this comfort in a way that feels like a big, delicious hug. Combining tender potatoes, savory ground beef, and melty processed cheese, this soup is an easy-to-make slow-cooker wonder that fills your kitchen with an irresistible aroma. If you love the flavors of a classic cheeseburger but want it in a cozy bowl, this recipe is your new best friend for weeknight dinners or any time you crave something indulgently homey.
Ingredients You’ll Need
Simple but essential ingredients come together perfectly in this Crock Pot Cheeseburger Soup Recipe. Each element adds depth, texture, or vibrant flavor, making the final dish feel both wholesome and indulgent.
- 4 small russet potatoes: Peeled and diced to add creamy texture and heartiness to the soup.
- 1 small white or yellow onion: Chopped for a subtle sweetness and aromatic base.
- 1 cup shredded carrots: Adds a slight sweetness and a splash of color.
- 1/2 cup diced celery: Brings a fresh, mild crunch to balance the richness.
- 1 teaspoon dried basil: Adds a fragrant herbal note that brightens the soup.
- 1 teaspoon dried parsley: Provides earthiness and a touch of color.
- 3 cups chicken broth: The savory liquid that lets all the flavors melt together beautifully.
- 1 pound lean ground beef: For that unmistakable cheeseburger flavor and satisfying protein.
- 3 tablespoons butter: Used to create a luscious roux that thickens the soup.
- 2 tablespoons all-purpose flour: Works with butter to give the soup a smooth, velvety texture.
- 2 cups milk (2% preferred): Adds creaminess and balances richness without being too heavy.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 teaspoon black pepper: Adds a gentle kick and warmth.
- 1 package (16 ounces) Velveeta processed cheese, cubed (or 2 cups shredded cheddar cheese): The star ingredient that makes this soup irresistibly creamy and cheesy.
How to Make Crock Pot Cheeseburger Soup Recipe
Step 1: Start Your Soup Base
Begin by placing your peeled and diced potatoes, chopped onion, shredded carrots, diced celery, dried basil, and dried parsley into your crock pot. Pour the chicken broth over these colorful vegetables, then cover and cook on low heat for 6 to 8 hours—or if you’re pressed for time, 4 to 5 hours on high—until the potatoes are tender and the flavors have melded beautifully. This slow cooking allows the vegetables to become tender and soak up the aromatic broth, forming the flavorful foundation of your soup.
Step 2: Prepare and Add the Beef
About 45 minutes before you’re ready to serve, cook the lean ground beef in a skillet over medium-high heat, breaking it up as it cooks and letting it brown evenly. After it’s fully cooked, drain any excess grease to keep the soup from becoming too oily, then transfer the beef into the crock pot. This step adds the signature meaty, cheeseburger essence to your soup.
Step 3: Make the Creamy Roux
Wipe out the hot skillet with a paper towel, then melt the butter in the skillet. Once melted, whisk in the flour and cook for about a minute until the mixture becomes golden brown and bubbly—this classic roux thickens your soup and adds a silky mouthfeel. Slowly whisk in the milk along with salt and pepper to create a smooth, creamy sauce. Pour this mixture back into the crock pot and stir gently to combine everything evenly.
Step 4: Add the Cheese and Finish Cooking
Now for the fun part—add the cubed Velveeta or shredded cheddar cheese to the crock pot. Stir the soup again, cover with the lid, and let the cheese melt over the next 20 minutes. The soup will become luxuriously creamy and cheesy, ready to be ladled into bowls and enjoyed.
How to Serve Crock Pot Cheeseburger Soup Recipe
Garnishes
A simple sprinkle of fresh chives or green onions adds a vibrant pop of color and a mild oniony crunch, perfectly complementing the creamy soup. Crisp bacon bits or a dollop of sour cream can amp up the indulgence, giving each spoonful an incredible depth of flavor and texture.
Side Dishes
This lush, filling soup pairs beautifully with classic sides like crusty bread, buttery dinner rolls, or even lightly toasted garlic bread. If you want a lighter side, a crisp green salad or some roasted vegetables can provide a refreshing contrast to the richness of the soup.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out bread bowls—the bread soaks up the cheesy broth and makes every bite an experience. Another idea is to top the soup with crushed potato chips or French fried onions for extra crunch and nostalgia, echoing the “burger” vibe in a playful way.
Make Ahead and Storage
Storing Leftovers
Leftover Crock Pot Cheeseburger Soup Recipe keeps well in an airtight container in the refrigerator for 3 to 4 days. Storing it properly ensures the soup retains its creamy texture and fantastic flavor, making it perfect for quick lunches or dinners later in the week.
Freezing
You can freeze this soup for up to 3 months, but because of the dairy and potatoes, the texture might slightly change upon thawing. To maintain taste and consistency, freeze it in portion-sized containers and thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat your Crock Pot Cheeseburger Soup Recipe over low heat on the stove, stirring frequently to prevent sticking and ensure even warmth. If the soup seems too thick, add a splash of milk or broth to loosen it back to the perfect creamy consistency.
FAQs
Can I use cheddar cheese instead of Velveeta?
Absolutely! You can substitute the Velveeta with 2 cups of shredded cheddar cheese for a sharper, more traditional cheese flavor. Just make sure to stir well and allow enough time for the cheese to melt completely.
Is it possible to make this soup on the stovetop instead of a crock pot?
Yes! You can cook the vegetables in broth on the stove until tender, then add your beef, make the roux, and finish with cheese. Just cook everything over low heat and adjust cooking times accordingly to prevent burning or over-thickening.
Can I use ground turkey or chicken instead of ground beef?
Definitely. Ground turkey or chicken can be swapped in to make a leaner version of this soup. The flavors will be slightly lighter but still delicious and comforting.
What can I do to make this soup thicker?
If your soup is thinner than you’d like, you can whisk together a little extra flour with cold milk and stir it into the hot soup, then simmer until it thickens. Alternatively, adding a bit more shredded cheese can also help thicken it up.
Is this soup suitable for freezing without separation?
Because the soup contains dairy and potatoes, some separation can happen after freezing. While it still tastes great, gentle reheating and stirring can help recombine the ingredients for a smooth texture.
Final Thoughts
The Crock Pot Cheeseburger Soup Recipe is one of those rare dishes that feels both nostalgic and new, bringing all the joy of cheeseburgers into a warming, easy-to-make soup. Whether you’re feeding a family, hosting friends, or treating yourself after a long day, this recipe is a reliable crowd-pleaser that’s sure to become a staple in your home. Give it a try—you’ll be amazed at how much happiness a bowl of soup can bring!
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Crock Pot Cheeseburger Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours 20 minutes
- Total Time: 7 hours 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Cheeseburger Soup is a creamy, comforting recipe simmered slowly in a crock pot. Loaded with tender potatoes, carrots, celery, and seasoned ground beef, all melded together with melted Velveeta or cheddar cheese for a rich and cheesy finish. Perfect for an easy, hearty meal with minimal hands-on time.
Ingredients
Vegetables and Herbs
- 4 small russet potatoes, peeled and diced
- 1 small white or yellow onion, chopped
- 1 cup shredded carrots
- 1/2 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Liquids and Broth
- 3 cups chicken broth
- 2 cups milk (2% recommended)
Protein and Dairy
- 1 pound lean ground beef
- 1 package (16 ounces) Velveeta processed cheese, cubed or 2 cups shredded cheddar cheese
- 3 tablespoons butter
Other Ingredients
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare Vegetables: Place the peeled and diced potatoes, chopped onion, shredded carrots, diced celery, dried basil, and dried parsley into a large crock pot. Pour the chicken broth over the vegetables to cover them.
- Slow Cook Vegetables: Cover the crock pot with its lid and cook the vegetables on low heat for 6 to 8 hours or on high heat for 4 to 5 hours, until the potatoes are tender and cooked through.
- Cook Ground Beef: About 45 minutes before serving, cook the ground beef in a large skillet over medium-high heat. Crumble the meat as it cooks and drain any excess grease. Add the cooked ground beef into the crock pot with the vegetables.
- Make Roux and Milk Mixture: Wipe the hot skillet clean using a paper towel. Add the butter to the skillet and melt over medium heat. Whisk in the all-purpose flour and cook until the mixture turns golden brown and bubbly, about 1 minute. Gradually whisk in the milk along with the salt and black pepper to form a smooth, creamy sauce.
- Add Sauce to Crock Pot: Pour this milk and roux mixture into the crock pot and stir thoroughly to combine all ingredients evenly.
- Melt Cheese and Finish Soup: Add the cubed Velveeta or shredded cheddar cheese to the crock pot. Stir to incorporate the cheese into the soup. Cover and cook for another 20 minutes, until the cheese is fully melted and the soup is creamy. Serve hot and enjoy!
Notes
- Use Velveeta cheese for a smoother, creamier texture or cheddar cheese for a more traditional cheeseburger flavor.
- Lean ground beef is preferred to reduce grease; drain thoroughly before adding to the soup.
- The soup can be made on high or low setting depending on your schedule: low for 6-8 hours or high for 4-5 hours.
- For extra flavor, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- This soup pairs well with crusty bread or a simple green salad for a complete meal.
